CN110637950A - Preparation method of mulberry and red date compound beverage - Google Patents
Preparation method of mulberry and red date compound beverage Download PDFInfo
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- CN110637950A CN110637950A CN201911063739.6A CN201911063739A CN110637950A CN 110637950 A CN110637950 A CN 110637950A CN 201911063739 A CN201911063739 A CN 201911063739A CN 110637950 A CN110637950 A CN 110637950A
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- mulberry
- red date
- juice
- sterilization
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a mulberry and red date compound beverage, which takes mulberries and red dates as raw materials, and prepares the mulberry and red date compound beverage through the working procedures of mixing, filtering, blending, homogenizing, canning, sterilizing, packaging and the like of mulberry juice and red date juice. The composite beverage is prepared from the main raw materials of the mulberries and the red dates, and the mulberries have high melatonin content and can improve sleep and delay aging; the red dates contain abundant vitamins and have the effects of tonifying middle-jiao and Qi, nourishing blood and soothing nerves. The invention develops a new utilization approach for the local rich mulberry resource of xiajin.
Description
Technical Field
The invention belongs to the technical field of beverage processing, and particularly relates to a preparation method of a mulberry and red date compound beverage.
Background
Along with the improvement of the quality of life of people, the beverage industry is also continuously innovated and researched. However, the current commercial beverages have the following disadvantages: 1. most beverages have too high a sugar content, which is not good for human health; 2. the product is not easy to be stored for a long time and has poor stability. Therefore, the preparation of a beverage with low sugar content, good taste and long shelf life is an urgent problem to be solved by researchers in the field.
The mulberry is sweet and cold in nature and taste, contains various functional components such as rutin, anthocyanin, resveratrol and the like, and has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like. Shandong xiajin has abundant mulberry resources and large planting area. However, at present, primary processed products of mulberries are many, and deep processing and utilization of mulberries are still lacking. The fresh mulberry fruits are short in harvesting time, easy to rot and not suitable for storage; moreover, anthocyanin contained in the mulberry is easily influenced by environmental conditions to cause unstable phenomenon, and the mulberry beverage is easy to have color change and other problems during processing, transportation and sale.
The red date has very high vitamin content, is reputed as natural vitamin pills, and has the effects of nourishing yin, tonifying yang and enriching blood. Although the red jujube raw juice is rich in nutrition, the taste is poor. At present, most of red date beverages on the market are prepared by adding a large amount of white granulated sugar or other additives into red date juice, and the types of the additives are too many, so that the red date beverage does not conform to the concept of healthy diet.
Disclosure of Invention
Aiming at the problems of over high sugar content, poor stability and the like of the prior mulberry and red date beverage. The invention provides a mulberry and red date compound beverage and a preparation method thereof, and is suitable for industrial large-scale production.
The mulberry and red date compound beverage is prepared from the following raw and auxiliary materials in percentage by weight: 20-40% of mulberry juice, 15-30% of red date juice, 0.1-0.3% of citric acid, 0.02-0.04% of xanthan gum, 0.01-0.03% of sucralose, 1-2% of fructo-oligosaccharide and the balance of water, wherein the% is by mass.
The preparation method of the mulberry juice comprises the following steps:
(1) selecting and cleaning raw materials: selecting fresh mulberry fruits without insect pests and rottenness, and washing impurities and silt on the surfaces of the mulberries by flowing water;
(2) blanching and color protecting: putting the cleaned mulberry into hot water at the temperature of 90-95 ℃, adding a color fixative, and blanching for 10-20 min;
(3) leaching: and (4) leaching the bleached and cooled mulberry in warm water, filtering after the leaching is finished, and filtering by using a 100-mesh filter screen to obtain mulberry juice.
Wherein, the preparation of the red date juice comprises the following steps:
(1) selecting and cleaning raw materials: selecting red dates without insect damage and rot, and washing impurities and silt on the surfaces of the red dates by flowing water;
(2) removing kernels: removing kernels of the cleaned red dates;
(3) leaching: leaching the red dates with the kernels removed in warm water, filtering after leaching, and filtering with a 100-mesh filter screen to obtain the red date juice.
The mulberry and red date compound beverage is prepared by the following method:
(1) and (3) filtering: mixing the mulberry juice and the red date juice, filtering, and filtering with a 100-mesh filter screen to obtain mixed juice;
(2) blending: adding sucralose and fructo-oligosaccharide into the mixed juice to adjust the sugar degree of the beverage, and adding xanthan gum to adjust the stability of the beverage;
(3) homogenizing: homogenizing twice under 20MPa and 65 ℃;
(4) and (3) sterilization: pumping the homogenized mixed juice into an ultrahigh-temperature instant sterilizer for sterilization;
(5) filling and capping: the juice with the sterilization effect is filled by a linear filling machine and then is covered and sealed in time.
Wherein the color fixative is citric acid, and the addition amount of the color fixative is 0.2-0.5%.
Wherein the extraction temperature of the mulberry is 40-60 ℃, and the extraction time is 3-5 h.
Wherein the temperature of the red jujube leaching solution is 45-65 ℃, and the leaching time is 2-4 h.
Wherein the ultrahigh temperature instantaneous sterilization temperature is 130-137 ℃, and the time is 4-10 s.
Wherein the spray sterilization cooling tunnel sterilization comprises four-stage treatment of preheating by circulating warm water, sterilization by circulating hot water, cooling by circulating warm water and spray cooling by cooling water, 60-85-60-cold water, and the sterilization time is 30 min.
Wherein, besides xanthan gum as a stabilizer, the xanthan gum also contains carrageenan and sorbitan fatty acid ester, and the dosage is 0.01-0.02% in sequence; 0.05 to 0.08 percent.
The invention selects three stabilizers, which respectively have the effects of uniform color, no layering and auxiliary agent.
Compared with the prior art, the invention has the beneficial effects that: the fermented mulberry beverage does not contain preservatives such as potassium sorbate and the like, does not contain edible essence and spice, and is green and healthy as the sweetener sucralose and the prebiotics fructo-oligosaccharide are added to replace white granulated sugar; the citric acid is used as the color fixative, environmental factors influencing the color of the product and other indexes are considered at the same time, the production process is improved, the stability of the product is improved, and the final quality of the product is further improved. The obtained mulberry and red date compound beverage integrates the advantages of mulberry juice beverage and red date juice beverage products, and the product has bright color, good taste, uniform color and no layering phenomenon, and is an ideal health-care beverage.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments thereof to assist those skilled in the art in providing a more complete, accurate and thorough understanding of the inventive concept and aspects thereof, and the scope of the present invention includes, but is not limited to, the following examples, and any modifications in the details and form of the technical aspects thereof that fall within the spirit and scope of the present application are intended to be included therein.
Example 1:
a mulberry and red date compound beverage and a preparation process thereof comprise the following steps:
(1) the preparation method of the mulberry juice comprises the following steps: selecting and cleaning raw materials: selecting fresh mulberry fruits without insect pests and rottenness, and washing impurities and silt on the surfaces of the mulberries by flowing water; blanching and color protecting: placing cleaned Mori fructus in 95 deg.C hot water, blanching for 10 min, and adding 0.3% citric acid as color fixative; leaching: and (3) leaching the rinsed and cooled mulberry in warm water at the leaching temperature of 50 ℃ for 3 h, filtering after leaching, and filtering by using a 100-mesh filter screen to obtain mulberry juice.
(2) The preparation method of the red date juice comprises the following steps: selecting and cleaning raw materials: selecting red dates without insect damage and rot, and washing impurities and silt on the surfaces of the red dates by flowing water; removing kernels: removing kernels of the cleaned red dates; leaching: leaching the red dates with the kernels removed in warm water at 60 ℃ for 4h, filtering after leaching, and filtering with a 100-mesh filter screen to obtain red date juice.
(3) And (3) filtering: mixing the mulberry juice (30%) and the red date juice (20%), filtering, and filtering with a 100-mesh filter screen to obtain mixed juice.
(4) Blending: sucralose (0.02%) and fructo-oligosaccharide (1%) are added into the mixed fruit juice to adjust the sugar degree of the beverage, and xanthan gum (0.03%) and carrageenan (0.01%) sorbitan fatty acid ester (0.07%) are added to adjust the stability of the beverage.
(5) Homogenizing: starting a discharge pump to feed materials to the homogenizer through a duplex filter, and homogenizing twice at the temperature of 65 ℃ under the pressure of 20 MPa.
(6) And (3) sterilization: pumping the homogenized mixed juice into an ultrahigh temperature instant sterilizer for sterilization treatment at 135 deg.C for 5 s.
(7) Filling and capping: the juice with the sterilization effect is filled by a linear filling machine and then is covered and sealed in time.
(8) And (3) sterilization: and conveying the canned and sealed product to a spray sterilization cooling tunnel for sterilization treatment, wherein four-stage 60-85-60-cold water is adopted, and the sterilization time is 30 min.
(9) Labeling and coding: after the beverage is filled, the label is labeled on the glass bottle, and the code is printed by an ink-jet printer.
(10) Packaging: after the temperature is reduced, the cap is manually sleeved, the rubber cap is removed, and the thermal shrinkage machine is used for thermal shrinkage.
(11) And (3) finished product: and manually boxing and warehousing the products.
Example 2:
a mulberry and red date compound beverage and a preparation process thereof comprise the following steps:
(1) the mulberry juice of example 1 was used;
(2) the red date juice of example 1 was used;
(3) and (3) filtering: mixing the mulberry juice (35%) and the red date juice (20%), filtering, and filtering with a 100-mesh filter screen to obtain mixed juice.
(4) Blending: sucralose (0.025%) and fructo-oligosaccharide (1.5%) are added into the mixed fruit juice to adjust the sugar degree of the beverage, and xanthan gum (0.02%) and carrageenan (0.02%) and sorbitan fatty acid ester (0.06%) are added to adjust the stability of the beverage.
(5) Homogenizing: starting a discharge pump to feed materials to a homogenizer through a duplex filter, and homogenizing twice at the temperature of 65 ℃ under the pressure of 20 MPa.
(6) And (3) sterilization: pumping the homogenized mixed juice into an ultrahigh-temperature instant sterilizer for sterilization treatment at 130 deg.C for 10 s.
(7) Filling and capping: the juice with the sterilization effect is filled by a linear filling machine and then is covered and sealed in time.
(8) And (3) sterilization: the canned and sealed product is conveyed to a spray sterilization cooling tunnel for sterilization treatment, and a four-section sterilization mode is adopted: 60-85-60-cold water, and the sterilization time is 30 min.
(9) Labeling and coding: after the beverage is filled, the label is labeled on the glass bottle, and the code is printed by an ink-jet printer.
(10) Packaging: after the temperature is reduced, the cap is manually sleeved, the rubber cap is removed, and the thermal shrinkage machine is used for thermal shrinkage.
(11) And (3) finished product: and manually boxing and warehousing the products.
Example 3:
a mulberry and red date compound beverage and a preparation process thereof comprise the following steps:
(1) the mulberry juice of example 1 was used;
(2) the red date juice of example 1 was used;
(3) and (3) filtering: mixing the mulberry juice (35%) and the red date juice (25%), filtering, and filtering with a 100-mesh filter screen to obtain mixed juice.
(4) Blending: adding sucralose (0.015 percent) and fructo-oligosaccharide (2 percent) into the mixed fruit juice to adjust the sugar degree of the beverage, and adding xanthan gum (0.04 percent), carrageenan (0.01 percent) and sorbitan fatty acid ester (0.05 percent) to adjust the stability of the beverage and adjust the stability of the beverage.
(5) Homogenizing: starting a discharge pump to feed materials to a homogenizer through a duplex filter, and homogenizing twice at the temperature of 65 ℃ under the pressure of 20 MPa.
(6) And (3) sterilization: pumping the homogenized mixed juice into an ultrahigh-temperature instant sterilizer for sterilization treatment at 137 deg.C for 4 s.
(7) Filling and capping: the juice with the sterilization effect is filled by a linear filling machine and then is covered and sealed in time.
(8) And (3) sterilization: and conveying the canned and sealed product to a spray sterilization cooling tunnel for sterilization treatment, wherein four-stage 60-85-60-cold water is adopted, and the sterilization time is 30 min.
(9) Labeling and coding: after the beverage is filled, the label is labeled on the glass bottle, and the code is printed by an ink-jet printer.
(10) Packaging: after the temperature is reduced, the cap is manually sleeved, the rubber cap is removed, and the thermal shrinkage machine is used for thermal shrinkage.
(11) And (3) finished product: and manually boxing and warehousing the products.
Comparative example 1
The stabilizer used was carrageenan (0.01%) alone, and the procedure was otherwise the same as in example 1.
Comparative example 2
The stabilizer used was only sorbitan fatty acid ester (0.07%), and the procedure was otherwise the same as in example 1.
Comparative example 3
The stabilizer used was xanthan gum (0.03%) alone, and the rest was the same as in example 1.
Comparative example 4
The stabilizers are xanthan gum (0.03%) and sorbitan fatty acid ester (0.07%), otherwise as in example 1
For examples 1 to 3 and comparative examples 1 to 4
The product quality detection is carried out after the product is placed for 10 days,
and (3) color uniformity: the (mauve) is uniform and excellent; the color (purple red) is different in depth and is good; obvious color difference appears, even part of liquid is pure red or pure purple is poor;
stability: the layering is not generated; the layering is not obvious and good; delamination occurred as poor.
The results are shown in Table 1:
Claims (10)
1. the mulberry and red date compound beverage is characterized by comprising the following raw and auxiliary materials in percentage by weight: 20-40% of mulberry juice, 15-30% of red date juice, 0.1-0.3% of citric acid, 0.02-0.04% of xanthan gum, 0.01-0.03% of sucralose, 1-2% of fructo-oligosaccharide and the balance of water, wherein the% is by mass.
2. The mulberry and red date composite beverage as claimed in claim 1, wherein the mulberry juice preparation comprises the following steps:
(1) selecting and cleaning raw materials: selecting fresh mulberry fruits without insect pests and rottenness, and washing impurities and silt on the surfaces of the mulberries by flowing water;
(2) blanching and color protecting: putting the cleaned mulberry into hot water at the temperature of 90-95 ℃, adding a color fixative, and blanching for 10-20 min;
(3) leaching: and (4) leaching the bleached and cooled mulberry in warm water, filtering after the leaching is finished, and filtering by using a 100-mesh filter screen to obtain mulberry juice.
3. The mulberry and red date composite beverage according to claim 1, wherein the red date juice preparation comprises the following steps:
(1) selecting and cleaning raw materials: selecting red dates without insect damage and rot, and washing impurities and silt on the surfaces of the red dates by flowing water;
(2) removing kernels: removing kernels of the cleaned red dates;
(3) leaching: leaching the red dates with the kernels removed in warm water, filtering after leaching, and filtering with a 100-mesh filter screen to obtain the red date juice.
4. The mulberry and red date composite beverage according to any one of claims 1 to 3, which is prepared by the following method:
and (3) filtering: mixing the mulberry juice and the red date juice, filtering, and filtering with a 100-mesh filter screen to obtain mixed juice;
blending: adding sucralose and fructo-oligosaccharide into the mixed juice to adjust the sugar degree of the beverage, and adding xanthan gum to adjust the stability of the beverage;
homogenizing: homogenizing twice under 20MPa and 65 ℃;
and (3) sterilization: pumping the homogenized mixed juice into an ultrahigh-temperature instant sterilizer for sterilization;
filling and capping: the juice with the sterilization effect is filled by a linear filling machine and then is covered and sealed in time.
5. The mulberry and red date composite beverage according to claim 4, wherein the color fixative is citric acid, and the addition amount of the color fixative is 0.2% -0.5%.
6. The mulberry and red date composite beverage according to claim 2, wherein the extraction temperature of the mulberry is 40-60 ℃ and the extraction time is 3-5 h.
7. The mulberry and red date composite beverage according to claim 3, wherein the red date immersion temperature is 45-65 ℃, and the immersion time is 2-4 h.
8. The mulberry and red date composite beverage as claimed in claim 4, wherein the ultra-high temperature instant sterilization temperature is 130-137 ℃, and the time is 4-10 s.
9. The mulberry and red date composite beverage according to claim 4, wherein the tunnel sterilization by spray sterilization is four-stage treatment including preheating by circulating warm water, sterilization by circulating hot water, exposure of circulating warm water to cold, and spray cooling by cooling water, and the sterilization lasts for 30min to 60-85-60-cold water.
10. The mulberry and red date composite beverage as claimed in claim 1, wherein besides xanthan gum as a stabilizer, carrageenan and sorbitan fatty acid ester are also contained, and the usage amounts are 0.01% -0.02% in sequence; 0.05 to 0.08 percent.
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